Best 5 Sizzling Steak And Onions Vietnam Recipes

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Vietnam, a country renowned for its diverse and delectable cuisine, offers a captivating culinary experience that tantalizes taste buds with its unique blend of flavors, textures, and aromas. Among the many culinary gems that Vietnam has to offer, sizzling steak and onions, known locally as "bò bít tết," stands as a beloved dish that has captured the hearts of locals and visitors alike. This sizzling hot plate dish features tender and juicy steak, accompanied by a flavorful medley of caramelized onions, creating a symphony of taste that is both satisfying and unforgettable. Whether you're a seasoned home cook or a culinary novice, this article will guide you through the steps to create the best sizzling steak and onions Vietnamese recipe, allowing you to recreate the magic of this dish in the comfort of your own kitchen.

Let's cook with our recipes!

VIETNAMESE SIZZLING STEAK AND ONIONS



Vietnamese Sizzling Steak and Onions image

WOW! Steak & onions like you've never had! Found at WOKME! Please note that the beef marinates overnight, which is why prep time is 1 day. Bit it cooks up really quickly!

Provided by Elmotoo

Categories     Steak

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 9

500 g tenderloin or 500 g steak fillets, cut into cubes
1 teaspoon salt
1/2 teaspoon sugar
3 teaspoons crushed garlic
1 teaspoon crushed ginger
1 stalk fresh lemongrass, chopped
1/2 teaspoon coarse black pepper
3 tablespoons vegetable oil
1 large onion, peeled and cut into cubes

Steps:

  • Combine the steak, salt, sugar, garlic, ginger and lemon grass and the black pepper and marinate over night in an air tight container.
  • Heat a frying pan or wok and add a little oil, add the onion stir-fry until limp but not cooked.
  • In small batches add the meat mixture until nearly cooked.
  • Heat the wok to high again and then add all the ingredients, stirring until cooked.
  • Served with steamed rice.

Nutrition Facts : Calories 112.6, Fat 10.3, SaturatedFat 1.4, Sodium 583.4, Carbohydrate 5.2, Fiber 0.8, Sugar 2.1, Protein 0.6

SIZZLING STEAK AND ONIONS, (VIETNAM)



Sizzling Steak and Onions, (Vietnam) image

Make and share this Sizzling Steak and Onions, (Vietnam) recipe from Food.com.

Provided by Girl from India

Categories     Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

675 g tenderloin or 675 g steak fillets, cut into 3/4 inch cubes
salt
1/2 teaspoon sugar
black pepper, coarsely crushed (I use 1 1/2 tsp)
3 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and crushed
1 tablespoon dried lemon grass, soaked in warm water for an hour and drained or 1 tablespoon grated fresh lemon rind
3 tablespoons vegetable oil
1 large onion, peeled and cut into 3/4 inch cubes

Steps:

  • Combine the meat,salt, sugar, garlic, ginger, lemon grass/ lemon rind, black pepper in a bowl.
  • Rub the spices into the meat.
  • Marinate for 1 hour atleast.
  • Heat 2 tblsp oil in a cast iron pan till very hot (on high).
  • Add the onion and saute briefly till slightly brown but limp (for abt a min) Remove and sprinkle a little salt on them (I omit this as I do not like too much salt and DH then adds some to his plate) Heat pan again with the remaining oil in it.
  • Again when very hot put in the meat cubes in a single layer and cook on both sides (if you like it well cooked reduce heat to cook some more as the meat should not burn) Serve with the onions on top.

SIZZLED ONIONS & PEPPERS



Sizzled onions & peppers image

Sizzling and superhealthy - pop this summery side next to BBQ sausages or in a fajita

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 3

2 tsp olive oil
3 sliced red onions
3 sliced mixed peppers

Steps:

  • Heat the olive oil in a large frying pan placed directly on the barbecue grill. Add the red onions and 3 sliced mixed peppers and fry, stirring frequently, until the vegetables have softened and are starting to brown. Tip into a serving bowl.

Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

VIETNAMESE SHAKING BEEF RECIPE BY TASTY



Vietnamese Shaking Beef Recipe by Tasty image

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

Steps:

  • In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
  • In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
  • On a platter, arrange the watercress and tomato slices.
  • Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
  • Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
  • Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams

MONGOLIAN BEEF AND SPRING ONIONS



Mongolian Beef and Spring Onions image

A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

Provided by vkarlson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

Steps:

  • Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  • Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g

Tips:

  • Choose the right cut of steak: For this recipe, a flank steak or skirt steak is best. These cuts are relatively thin and cook quickly, making them ideal for stir-frying.
  • Slice the steak against the grain: This will help to tenderize the steak and make it easier to chew.
  • Marinate the steak: Marinating the steak in a mixture of soy sauce, garlic, and ginger will help to add flavor and tenderize the meat.
  • Use a hot wok or skillet: This will help to sear the steak and prevent it from sticking.
  • Cook the steak in batches: If you overcrowd the pan, the steak will not cook evenly.
  • Stir-fry the vegetables: Once the steak is cooked, remove it from the pan and stir-fry the vegetables until they are tender.
  • Add the steak back to the pan: Once the vegetables are cooked, add the steak back to the pan and stir-fry for another minute or two.
  • Serve immediately: This dish is best served immediately, with rice or noodles.

Conclusion:

This sizzling steak and onions recipe is a quick and easy way to make a delicious and healthy meal. The steak is tender and flavorful, and the vegetables are crisp and colorful. This dish is perfect for a weeknight dinner or a special occasion.

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